Thursday, February 26, 2015

MOONG DAL BHAJIYA RECIPE | MOONG DAL PAKORAS

Moong dal Bhajiya
Looking for a interesting and easy tea time snack, then this moong dal bhajia | Pakora recipe is a perfect one for that. I happened to taste this in a friend's place during Navratri last year. Later i noted down the recipe from her but completely forget about that. When i was going through my last year's notebook, i happened to see this recipe of moong dal pakoda. So made this yesterday. It turned out very well. She didn't add onions to the recipe when she made it, but i added in the post. This pakora tasted great without onions too.


Moong dal pakora

  Preparation Time : 3 hours | Cooking Time : 20 Mins |Makes: 25

     Moong dal   1/2 cup
     Potato    1
     Green chili   2
     Ginger    a small piece
     Salt    as needed
     Coriander leaves     few
     Onion   1 (optional)
     Oil     to deep fry
     
     

Moong dal pakora
Method:
  • Wash and soak the moong dal for 3 hours. Drain the water completely after 3 hours. Meanwhile boil the potato and peel the skin and keep it aside.
Soak drain
  • Grind this along with ginger and green chili. Do not add any water while grinding. If need just sprinkle 1 or 2 tsp of water.
  • When it is coarsely done, add the cooked potato to this.
to grind add- potato
  • Grind this into a smooth batter. Add finely chopped coriander leaves and finely chopped onions too. Add salt.
  • Heat the oil for frying, when the oil becomes hot, keep the flame medium.
  • Spoon in the batter into the oil .
add-onions Sppon-batter
  • Cook on both sides till it become golden brown and drain it in a kitchen towel.
pakoda frying bajji
  • Moong dal bhajjis are ready to serve. Serve with green chutney or tomato sauce.
Moong dal pakoda
Notes:
  1. If the batter is very watery add 1 to 2 tsp of rice flour to this.
  2. Ensure that you drain the water completely before grinding.
  3. After adding potatoes the batter will loosen, so do not add water.
  4. You can add finely chopped green chili instead of grinding. But since to avoid coming into the mouth while eating grinding is preferred.
  5. Instead of chili finely pound black peppers can also be added.
  6. Traditional Maharastrian bhajiyas will include coarsely pound coriander seeds too | dhaniya seeds.

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